Lactose Free Mango Cheesecake. Your favourite restaurants and takeaways available on Deliveroo. Lactose Free Mango Cheesecake step by step. How to make this Dairy-Free Mango Cheesecake: To assemble the Mango Cheesecake, you will need a few hours as each element needs to set in the freezer before you pour the next one.
A sort of lightened up cheesecake. Fruity, refreshing, and so, so healthy. Minus all the sleep-inducing goodness of milk, cream cheese, eggs and sugar, and still phenomenal enough to take seconds, maybe thirds of. You can cook Lactose Free Mango Cheesecake using 19 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Lactose Free Mango Cheesecake
- It’s of Base.
- Prepare 150 gr of chocolate biscuits (any lactose free brand).
- Prepare 3 spoons of lactose free butter.
- You need of Cream cheese.
- It’s 250 of philadelphia lactose free cream cheese.
- You need 250 ml of lactose free fresh cream.
- Prepare 3 spoons of icing sugar.
- It’s 1 of soy yoghurt (small standard size).
- Prepare 2 spoons of lemon juice.
- You need 3 sheets of gelatin/ 1/3 tea spoon of agar-agar.
- It’s of Top coating.
- You need 1 of mango (medium size).
- It’s 2 spoons of honey.
- You need 3 spoons of lemon juice.
- You need 2 sheets of gelatin or 1/4 tea spoon of agar agar.
- You need of Decoration.
- It’s of Some pieces of mango.
- Prepare of Dried Malva flower.
- Prepare of Any kind of chocolate.
Of course, mangoes had to be involved somehow. Place the cake tin in the freezer to set while you make the filling. Drain the cashew nuts and pour them into a blender. Add all the remaining filling ingredients and blend until smooth and creamy.
Lactose Free Mango Cheesecake instructions
- Use a springform pan and put parchment paper around the inner side of the pan (taller than the pan) Tips: if you dont have springform pan, use disposable alumunium round mold, cut in 4 symmetrical points and re-attach the divided part with tape in the outer side, until it makes a perfect round shape put parchment paper along the inner side (taller than the mold).
- Melt 3 spoons of butter.
- Crush biscuits inside a plastic bag until it has homogenous texture. Mix well the crushed biscuits with 3 spoons of melted butter.
- Put the mixture of biscuit into the mold. Spread and press well with glass/silicone spoon until it's flat and compact. Put this the mold inside the fridge for 30 minutes..
- Put 3 sheets of gelatin in cold water.
- Put 250 gr of philadelphia cheese to a bowl and stir it with spoon until it's soft. Add soy yogurt, 3 spoons of icing sugar and 2 spoons of lemon juice. Mix well..
- Heat the cream for 3 mins. Take out gelatin from water, put in the cream and mix well. Mix well the mixture of the cheese and the cream with mixer..
- Take out the mold from the fridge and pour the mixture to the mold. Put in the freezer for 20 mins..
- Put other 2 sheets of gelatin in cold water.
- Cut mango into cubes, put apart some small cubes (10 small cubes should be enough) for decoration. Blend mango juice, 2 spoons of honey/sugar, and 3 spoons of lemon juice..
- Heat the mango juice for 3 mins. Put the gelatin inside mango juice and mix well.
- Pour the mango mixture onto the mold. Put in the fridge for at least 2 hours.
- After 2 hours put out the cake and put pieces of mango in the center or other decoration element (I put some mango cubes, malva flower and chocolate piece) and slowly take out the parchment paper. Put back in the fridge for at least 30 minutes. To be served while cold..
Remove the base from the freezer and pour the filling on top. No Bake Mango Blackberry Cheesecake (dairy free, gluten free, paleo, and vegan) Jump to Recipe. This easy-to-make No Bake Mango Blackberry Cheesecake is for all of you cake lovers who don't want to bake. Creamy, silky smooth layers of luscious mango and blackberry filling all nested on top of a dried apricot and pistachio crust. I've often said that baking is my happy place, but I've.